Mint Juleps for a Crowd
INGREDIENTS
- 1 bottle (750 ml) Kentucky bourbon
- 2 cups fresh mint leaves (or 10 to 12 mint sprigs)
- 1 to 3 oz simple syrup
- Garnish: 12 to 18 fresh mint sprigs
- Garnish: 6 lemon twists (optional)
INSTRUCTIONS
MAKES 6 SERVINGS
Combine the bourbon and mint leaves in a large glass jar with a lid. Cover and refrigerate for a few hours or overnight. Strain the bourbon into a large glass pitcher, discarding the mint. Add simple syrup to taste, and stir.
For each serving, pour 4 oz of the infused bourbon into a julep cup or collins glass filled with crushed ice. Add a few mint sprigs and a twist of lemon peel, if desired, to each drink, and serve with straws.
OTHER JULEP VARIATIONS: For a Georgia Mint Julep, use 1 tsp powdered sugar, 1 tablespoon water, 10 to 12 mint sprigs, 2 oz Cognac, and 2 oz peach brandy.
For a Manila Hotel Mint Julep (served in Luzon, the Philippines, since 1926), float ½ oz rum on top of a Mint Julep, and garnish with fresh pineapple.
VIDEO HOW-TO
NOTES
Great for entertaining because the mint flavor is infused into the bourbon ahead of time and ready to go. It can be refrigerated for up to one week, but no longer, as the mint will turn bitter. For those who prefer an exuberant amount of mint flavor, add another cup of mint.
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